Pistachio Dukkah
Author Notes: Dukkah is an Egyptian spice and nut blend. My variation strays a bit from tradition with the inclusion of toasted coconut. I like to sprinkle it on salads or eggs and to serve it with bread and olive oil. It also makes a great crunchy coating for chicken or fish. Really, the possibilities are endless. It makes about everything taste a bit better and it makes a great gift. —eva @myfrontburner
Food52 Review: WHO: Eva katz is a food writer and recipe developer in Boston and this is her first contest finalist!
WHAT: The condiment you’ll be sprinkling on your food for all of eternity.
HOW: Toast and grind coriander and cumin seeds. Toast and chop pistachios. Toast sesame seeds. Toast coconut. Mix it all together with salt and pepper.
WHY WE LOVE IT: When we made this is in our test kitchen, our editors couldn't help but inhale it by the palmful. We can’t wait to regain a little control so that we can spoon it on salads, use it to crust tofu and fish, and gift it to our friends. —The Editors
Makes about 1 cup
- 3 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1/2 cup shelled pistachio nuts
- 1/4 cup sesame seeds
- 3 tablespoons unsweetened shredded coconut
- 1 teaspoon sea salt
- 1/2 teaspoon freshly cracked black pepper
- Toast coriander and cumin seeds in a small skillet over medium heat until fragrant, about 2 minutes. Transfer spices to a spice grinder or mortar and pestle and allow them to cool completely before grinding.
- Meanwhile, roast nuts in a small skillet until golden, about 5 minutes. Transfer to a cutting board and finely chop. Set aside. Add sesame seeds to the skillet and toast until golden brown, about 2 minutes. Toast coconut in the skillet, stirring constantly until golden, about 2 minutes. Transfer the coconut and the seeds to the bowl with nuts. Add ground spices, salt, and pepper.
- Your Best Edible Gift Contest Winner!
More Great Recipes:
Condiments|Coconut
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over 2 years ago Rivka
Shoveling by the spoonful is exactly what I did with this. I saved a little to sprinkle on my coconut rice and lentils, but let's face it - next time, I'll be making a double batch. Such a winner.
over 2 years ago Deanna Woods
I sprinkled it on uncooked flatbreads that I had brushed with oil. The first time I attempted it the topping burnt. So I lowered the oven temperature slightly and it was perfect. We inhaled these!
over 2 years ago Brooks Pennington
How long does this keep? Can you freeze it?
over 2 years ago eva @myfrontburner
Brooks, if you store it in an air tight container it will keep for months. Freezing it will definitely preserve it longer, but if your like me, you might forget its in there!
over 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Nicely done. Very interesting.
over 2 years ago EmilyC
Congrats! I love the idea of adding coconut to dukkah. Look forward to trying this soon!
over 2 years ago augustabeth
LOVE this! So yummy mixed with panko on salmon. My kids both said, separately, "delicious!".
over 2 years ago Bevi
Sounds delicious, and love the idea of using as a crusted coating for fish and chicken.
Showing 8 out of 8 comments